Stir-fried pork in a Szechuan-style sauce. This Chinese recipe is prepared with ginger, carrots, sugar snap peas and chillies. And it’s delicious!
- 3 tablespoons soy sauce
- 1 ½ tablespoons cornflour
- 1 tablespoon water
- 500g pork fillet, cubed
- 1 lime, juiced
- 2 tablespoons rice vinegar
- 3 teaspoons dark sesame oil
- 1 tablespoon groundnut oil
- 3 teaspoons minced fresh root ginger
- 2 green chillies, chopped
- 1 carrot, cut into long thin strips
- 75g sugar snap peas
- 1 large tablespoon chilli oil
- ½ bunch spring onions, chopped
- 50g finely chopped peanuts
- In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon cornflour and water. Mix until smooth and free of lumps. Stir in the pork cubes. Cover and place in the refrigerator for 30 to 45 minutes.
- In a small bowl, mix the lime juice with 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil. Leave to one side.
- Remove the pork from the refrigerator. In a large frying pan or wok, heat the groundnut oil until hot. Stir in the ginger and chillies and stir-fry for 1 minute. Then add the pork, carrots and peas. Stir-fry for 6-8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, about another 6 to 8 minutes. Remove from heat and mix in the chilli oil, spring onions and peanuts.
Enjoy your Chinese meal!
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